Coal Fired Bangs Island Mussels Recipe
pork belly, confit fennel, campari tomato, prosciutto broth, grilled ciabatta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork Belly
In a skillet over medium heat, cook the pork belly until crispy, about 10 minutes. Remove and set aside, leaving the fat in the skillet.
Confit Fennel
Slice the fennel into thin wedges. Add to the skillet with the pork fat over low heat. Cook until soft and caramelized, about 15 minutes. Remove and set aside.
Make the Broth
In the same skillet, add olive oil and minced garlic. Sauté for 1 minute, then add the prosciutto and cook until crispy. Add the white wine and let it simmer for 5 minutes.
Cook the Mussels
Add the cleaned mussels to the skillet along with the confit fennel and Campari tomatoes. Cover and cook until the mussels open, about 5-7 minutes.
Prepare the Ciabatta
While the mussels are cooking, slice the ciabatta loaf and grill it until golden brown on both sides.
Serve
Place the mussels in a bowl, drizzle with the prosciutto broth, and garnish with fresh parsley. Serve with grilled ciabatta on the side.